Solkadi | Spicy Kokum Drink

Kokum isn't a fruit many are familiar with. It is indigenous to the Konkan coast of India. It isn't generally consumed like other fruits, it is mostly had in the form of the sweet juice or the savoury kadi. The kokum rind is sun dried and is called "Aamsol" in Konkani and used in kadi. It is also used instead of tamarind to add sourness to curries and gravies. Solkadi is a must for every Goan meal. It is made in 2 ways in Goa, one with coconut milk and one without. Solkadi is supposed to aid in digestion. The recipe below is for the one without coconut milk. Although this is eaten with rice in Goa, I prefer it just like a drink along with my meal.

Aamsol or dried kokum rind

The recipe makes 2 big glasses.

Solkadi | Spicy Kokum Drink

Traditional Goan savory beverage made with the dried peel of the kokum fruit.

Recipe Type:  Beverage
Cuisine:          Indian / Goan
Prep Time:     30 minutes
Cook time:     0 minutes
Yield:              2


10-12 pieces Aamsol / Dried Kokum Peel
2 glasses Water
2-3 Green chillies
A handful of Coriander leaves(Optional)
1/2 tsp  Sugar(Optional)


  • Heat 1/2 a glass of water until it is slightly warm.
  • Add the kokum and allow them to seep.
  • After 10-15 mins, add this seeped liquid along with the kokum to the remaining water
  • Slit the green chillies and add to the water
  • Add salt and sugar. I don't add sugar, I prefer the tartness.
  • If it isn't yet tart/ sour enough for you, allow the kokum to seep longer in the water
  • If you think it is too sour, add more water.
  • While serving, remove the kokum and the green chillies and garnish with finely chopped coriander and serve.

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